Munchie Monday: Vegetable Pie

 The other day I was on some social media site--Facebook or YouTube or Instagram--when a recipe appeared. It caught my attention so I made it yesterday.

It was on YouTube but I cannot seem to find it now.  There was no audio, just the video and text onscreen. I think the author was Italian.  Or maybe Portuguese...?

Vegetable Pie

200 gr. flour
2 eggs plus optional egg for egg wash on top of crust
170 grams plain greek style yogurt
1/2 cup vegetable or animal milk
2 teaspoons baking powder
1 onion
2 large carrots
1 zucchini
Olive oil and salt to taste

Preheat oven to 375 degrees F.  Grease a round cake tin-either 8 or 9 inch. I used 8 inch but will use a larger one next time.

Using a shredder of some type, shred or grate the onion, carrots, and zucchini.  Put in a large bowl.

In another bowl weigh out the flour.  Add the baking powder and stir well. With the bowl still on the scales add the greek yogurt a little at a time until you have 170 grams of yogurt, then add eggs and milk.  Stir well.

Put half of the "dough" into the prepared pan and spread to the edges.  

Add 1-2 tablespoons of olive oil and half a teaspoons of salt to the vegetables and stir until well mixed.  Spread over the bottom crust. Now put the remaining dough on top and spread to the edges.  If you want to do an egg wash (maybe makes the top crust prettier...plus you can then sprinkle on sesame seeds or poppy seeds) now is the time.

Put in the oven for 30-40 minutes.  Since our pan was smaller and the pie came almost to the top of the pan, I left it in for 45 minutes because I wanted everything to really be cooked when I removed it from the oven.

It turned out "OK", according to Dear One.

It is somewhat bland if you have been eating lots of salty, greasy, spicy foods but it was still pretty good. I will be making it again.  I will probably add some Kirkland No-Salt seasoning, maybe to the crust AND the vegetables!

You can probably tell by the photo that I put parchment paper in the bottom of the cake tin.  I was afraid the "pie" would not come out.  I cut a circle that was about 3 inches larger than the pan all around, placed the pan in the center, then cut in towards the pan every couple of inches then placed it on top of the greased pan.  It was then ready for the bottom crust. The parchment paper worked really well.  I might give it 4 inches all around beyond the pan next time to make it even easier to pull out of the tin.